Mom's Banana Cream Pie

This picture brings back good memories of my childhood in Pickerington, Ohio. 

Those were the good old days!

Vicki (almost 4) in Santa's left arm

Here’s a little banana trivia for you:

·         A cluster of bananas is called a hand and consists of 10 to 20 bananas, which are known as fingers.
·         The phrase “going bananas” was first recorded in the Oxford English Dictionary and is linked to the fruit’s “comic” connections with monkeys.
·         Over 28 pounds of bananas are eaten by the average American every year.
·         In Council Bluffs, Iowa it is against the law to sell bananas without warning the buyer of the dangers of casting the peel on the footpath.
·         The banana was first mentioned in Buddhist texts from the 6th Century.
·         Chiquita Brands International is based in Cincinnati, Ohio
·         Chiquita Banana was created by Dik Browne who is best known for his “Hagar the Horrible” comic strip.

·         Elvis was a very enthusiastic fan of banana cream pie!

Now,  for the banana cream pie!  Vicki, my great cousin back in Ohio, asked for this recipe of Mom's, and here it is:

Mom's Banana Cream Pie


1 baked pie shell
2 large bananas, sliced
4 eggs
¾ cup sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups milk
1 tablespoon butter
2 teaspoons vanilla
4 egg white meringue


Prepare baked pie shell.  Set aside.
Separate egg yolks from whites, set whites aside for meringue.


Combine sugar and cornstarch.  Gradually stir in milk.
Cook and stir over medium-high heat until thickened and bubbly.
Cook and stir for 2 additional minutes.  Remove from heat.
Slightly beat egg yolks with a fork.
Gradually stir about 1 cup of the hot filling into yolks.
Pour egg yolk mixture into hot filling in pan.
Bring to a gentle boil.  Cook and stir for 2 additional minutes.
Remove from heat.  Stir in butter and vanilla.
Press plastic wrap onto filling in saucepan.
Cool to room temperature.
Slice 2 bananas into pie shell.
Pour filling over bananas.

Make meringue.


4 egg whites
1 teaspoon vanilla
½ teaspoon cream of tartar
½ cup sugar.

Let egg whites stand at room temperature for 30 minutes. 
In a large mixing bowl, combine egg whites, vanilla and cream of tartar.
Beat with an electric mixer on medium speed about 1 minute until soft peaks form (the tips curl).
Gradually add sugar, a little at a time, beating on high speed about 4 minutes until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
Immediately spread meringue over hot pie filling.

Assemble pie:

Spread meringue over chilled filling and bananas.
Seal to edge of pie shell to prevent shrinkage.
Bake in a 325 degree oven for 25 to 30 minutes or till lightly browned.
Cool on a wire rack for 1 hour.
Chill 3 to 6 hours before serving.



  1. I just saw this posted tonight (Tuesday eve). Thank you so much for posting it & I'm honored that you put my name on it. I will definitely have to give it a try. I just don't know that it will taste as good as Aunt Dorothy's though. Love the picture - it does bring back some really good memories of those Chirstmas Eve's spent waiting for Santa's big arrival. (Check out the face on that poor Santa! LOL). Thanks again & thanks for the B-day wishes.

  2. Thanks, Vicki! Glad you liked it! LOL with Santa for sure. He needed help ~ no wonder we all tried to get under the dining room table when he arrived! He's pretty funny looking now but, pretty scary looking back then. Let me know how the pie is when you bake it. Hope you had a great birthday!


I love eating chicken with my bare hands. It makes me want to snarl at people, even more than usual.
~ Jeri Smith-Ready

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You know,

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~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
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Jules-Alexandre Grun

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